Cream Cheese Banana Bread with Sweet Cinnamon Topping

It has been years since I’ve mustered up the desire to make a banana bread recipe that isn’t this one because why mess with a good thing, right?

But when my virtual friend Heather told me this cream cheese banana bread really needed to be in my life, like now, I couldn’t resist. I am fairly powerless when it comes to trying new recipes from people I trust. In this case, I made it the same day (where art though self-control?). And it certainly did not disappoint. In fact, it totally banished every bit of skepticism waiting in my soul.

Comparing this recipe to my favorite banana bread in the whole world is like comparing chocolate to cheese. There’s no point because both of them belong in this world for very different reasons (chocolate for my personal therapy, cheese because, well, it’s cheese). However, just so you know what you are getting yourself into, I will tell you that this cream cheese banana bread is ethereally soft with a creamy texture while the buttermilk banana bread is slightly more dense with a bit more buttery sweetness.

And just to clarify, there are not swirls of cream cheese running through this banana bread – no, no, the cream cheese is used in the batter, which is why the crumb of the bread is lusciously smooth and tender. The sweet cinnamon topping doesn’t hurt matters either.

Knowing that I’ve waited almost five years to post another banana bread recipe worthy of your attention should speak volumes. I take banana bread very, very seriously.

Yes, I can definitely say that I will be making this banana bread version right alongside the tried-and-true favorite. It’s pretty amazing, my friends. I encourage you to throw away your self-control, also, and just make it today. You’ll never know what you are missing until you do and I don’t want you living your life with regrets.

79 Responses to Cream Cheese Banana Bread with Sweet Cinnamon Topping

Hello, Mel! I was attracted by your blog when I saw that we sort of share the same ‘cooking philosophy’! I love easy, simple recipes that are great for day-to-day, busy-people cooking, too! I also made some banana bread yesterday for the first time in a while … and put cream cheese frosting on the top! Yours with cream cheese actually in it sounds great!

Well, I had to make this today. I had exactly half of a package of cream cheese left over from making your garlic alfredo sauce last night. So I made one loaf. Oh, it is so delicious. Very tender, like you said, and so different than the buttermilk one, which I also love. I did eliminate the topping (and the cinnamon and nutmeg), but I loved the crispy outside and soft cake inside. A delicious winner again!

So excited! I have had 2 pounds of cream cheese languishing in my fridge (I know, really?) for awhile and I need to make multiple loaves of banana bread this week…win/win! I am off to the store in search of overripe bananas.

Just in case you don’t have any over ripe bananas laying around, you can put your yellow bananas in the oven (on a baking sheet lined with foil for easy clean up). Put the oven on the warm setting (170 – 200) until the bananas get mushy and the skins are a lovely banana bread black (about 20 minutes). It really brings out the flavor and sweetness of the banana.
It’s the perfect solution for those Banana Bread Emergencies!

Good idea. I’ve also, in a pinch, thrown non-overly ripe bananas in the microwave (inspired by America’s Test Kitchen) until they get mushy. The time depends on the ripeness of your bananas, but I’d start with a couple minutes and work up from there. I help cool them down by mashing them with the milk because I found they will dry a bit if you leave them out sitting too long while you’re mixing your other ingredients.

Made a loaf and a dozen muffins. Success! Amazingly delicious! Wow we can’t get enough of it. Think I’ll incorporate that yummy crumb topping to your coconut cinnamon sugar muffins as well. It’s awesome! Thanks for another home run! You rock!

I made your sausage/tortellini soup last night and holy cow!! Delish! My aunt told me about your site when I was in a recipe rut a few weeks ago. (apparently we are related…I think she said your dad and my mom are Johnson cousins.) I have loved everything I have made so far, the soup and the linguine with ham and peas and oatmeal chocolate chip cookies were my favorite. My husband loved the soup but said the smothered chicken with mushroom gravy was the best meal he has ever had in his life. So, thanks! Keep up the good work!!

I just made this and all I can say is OH MY WORD!!! They are so tender and so light and I have NO IDEA how they will make it to breakfast tomorrow morning. 12 hours is a LONG TIME for these muffins to sit and tempt me. I’m never going to lose this baby weight! Lol

I know every oven is different, but this recipe worked beautifully as muffins. I put the batter in muffin cups and baked them for 20 minutes. They didn’t brown as beautifully as Mel’s loaf, but they are super moist and tender. I’m in heaven — again. Thanks for sharing, Mel.

I had been wanting to make this ever since you posted it the other day on facebook, and I finally made it last night. Quite possibly the best banana bread I have ever made. Delish! Thanks so much for sharing.

I made this bread into muffins this morning. Worked out beautifully! Amazing texture, did mix it up a bit. Replaced 1/4 cup of coconut oil for part of the butter and used half white wheat flour and half regular flour. The crumb topping takes them to another level of yummyness!! Thanks for sharing!!

Hi Mel – I am a new follower of yours and you have inspired me! I had NEVER made buns before, ever, until I cam across your blog. Well, I think I have tried them all now and my family truly thanks you! I want to try this cream cheese banana bread recipe – but all I have is the whipped cream cheese and I really need to use it up – I have 6 large containers of it (don’t ask haha). Do you know of a way I can convert the brick cream cheese qty to the whipped?? Appreciate any advice! thanks again!

I am a banana bread junkie (tried about a billion recipes, not too many more than twice!) and this is completely, totally, insanely AMAZING!!!! Try it, try it, try it!! Thank you Mel, it is/was absolutely delicious!!

My 10 year old made this for us. We didn’t have a loaf pan so she made these into muffins instead. Uh-mah-gawd these were so wonderful. We didn’t even have 8 oz. of cream cheese…more like 6 oz. and they were scrumptious. They were gone within a day. These are keepers.

As muffins, of course, the cooking time was much less. I can’t remember the time we took them out but I’m guessing it was around 30 minutes.

Hi, Mel. Thank you for this recipe! I have been looking for a ‘less dense’ banana bread recipe for a while now so I was so happy to find yours. I made this yesterday and it’s fantastic. The topping just takes it over the edge making an already delicious banana bread even better.

I love the buttermilk banana bread and nearly have the recipe memorized. I only need to look at amounts, no longer need to know the process. When I made this bread the batter seemed AWFULLY thick, almost to cookie dough consistency. It made me nervous it wasn’t going to turn out. Thankfully it still tastes fantastic.

I always struggle with the topping recipe. The softened butter never seems to make it crumby enough(but yet I can always makes scones or biscuits). I always end up just melting butter and stirring it into the other ingredients. Do you think it matters much on the state of the butter when it comes to a topping recipe like this one has?

This is my new favorite banana bread recipe! Thanks so much for sharing! I’m still getting used to my high altitude baking so next time I will decrease the cooking time, but it is still moist and yummy!

been making this since you posted it. i use the smaller disposable bread pans and can get three out of it. i used half butter half coconut oil since i didn’t have enough butter the first time and it is delish!!! everyone loves it. thanks for another tasty recipe.

Hands down the best banana bread I have ever made – thank you for this recipe! I halved it last week and it came out beautifully using 2 large ripe bananas. Incredibly moist, flavorful, and not “heavy” tasting, like some recipes. Thanks again for another winner!

I was a little nervous because I’ve never made banana bread but my kitchen aid made it super easy and it is HANDS DOWN the best banana bread I’ve ever had in my life. I would hate to admit it to her, but it’s better than my moms.

I have a question for you. I made this into muffins today and substituted coconut oil for the butter (1:1) as I have never baked or cooked with coconut oil and I wanted to try it in this recipe as others have said it worked well. I am wondering if I can freeze them the same way even though I made them with coconut oil…I just wasn’t sure. Thanks a bunch!

I have a banana bread recipe which I have been VERY faithful to… But given the reputation of Every.Single.Recipe from your site that I have made, and the fact that I love cream cheese in a big way, I am about to stray for the very first time. I can’t wait to taste it! (Please don’t tell my other recipe)

Finally made these! I used all hard white wheat (same amount as called for in regular white flour though I just made half the recipe). I made muffins as well. Turned out amazing!!! The topping is a nice touch! Bread a are so much better tasting with wheat! Give it a try!!

Also, you should check out the succanat with honey granules that http://www.breadbeckers.com sells. It’s a GREAT alternative to white sugar or even the regular organic sugar. Much less processed and not as dark as regular succanat. Not sure how to convert recipes to plain honey so I love this sweetener!

Love it – when my husband tasted it, he said, “This is it. From NOW on, when I ask you to make banana bread, THIS is the recipe I want you to use.” (he gets a little weary of me trying new recipes all the time). The whole family went crazy for it. Thanks!!

I made these 2 weeks ago and they were great! beautiful and moist! however, i ended up baking it in a cake pan because i didnt realize the recipe was for 2 loaves! usually a recipe only makes 1 and i didnt realize this until i got all my ingredients out to room temperature and i was greasing the pan. so i ended up making banana CAKE lol. oh well….it was too much cake so i ended up giving half away to friends. the topping was nice too but i found it too sweet to have it too often and i make banana breads quite often. I think i’ll stick to my original banana bread recipe and make this one for special occasions :).

Mel!!!! After too many years of being to busy to cook/bake for real- my family has LOVED everything fajitas, whole wheat bread, chili etc. With 3 very ripe bananas daring me to make them into a tempting treat…this was the choice:-) Son number 4 wants to know if you have a daughter his age! Thanks for being such a fun blessing!

Anyone do any subs for this recipe? I’m wondering about subbing out 1/2 the butter for applesauce. When I make the buttermilk banana bread recipe I always do that so I feel slightly less guilty when I consume entirely too much. That and I add an extra banana and put in a bit less sugar. I’m wondering how those changes would do on this beauty. Anyone try any of that?

I made this recipe today while enjoying a snow day with my four children. It was delicious! We made four small loaves and gave two away. I had to hide half a loaf to make sure we had some for daddy when he gets home! We will definitely make this again. Thanks for this and all of your great recipes. I have yet to try one that we didn’t like!

I am going to make this tomorrow – I came to print out the recipe. My sister has made this and raves about it, so she has convinced me to stray from your buttermilk banana bread. I notice this didn’t make your ‘best recipe’ page. Do you still add to those? I thought the roast potatoes would have made the side dish page

Hey Lauren – yep, I still update the Best Recipe page, I’m just really, really particular about what gets there. I mean, to be honest, I think 90% of my recipes could go there because I love them all so much so I try to stick with just the classics. Good idea on the roast potatoes, though, and actually now I’m thinking I should probably add the banana bread. Too much deliciousness!!